Lightly oil a baking sheet and sprinkle with corn meal. Turn dough out on to a lightly floured work surface and knead in remaining sun-dried tomatoes, olives, and cheese, and add the oregano and chile flakes.
Use palms to stretch and press dough into an oblong, about 1/2-inch thick. Transfer to prepared baking sheet, cover and let rise for 30 minutes.

Preheat oven to 400Â°F. Dimple dough with fingertips. Drizzle dough with olive oil and top with tomato, olive and cheese mixture. Bake for 15 to 20 minutes, until golden brown. Serve hot.